Name: Chickpea-Walnut Taco Crumbles
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 15 oz. can chickpeas; 3/4 cup walnuts (I use raw, unsalted); 3 Tbsp. taco seasoning (recipe below); 1 Tbsp. water; Optional: 2-3 Tbsp. nutritional yeast for cheesy version; 1 Tbsp. chili powder; 1 1/2 tsp. ground cumin; 1 tsp. dried oregano; 1 tsp. onion powder; 1 tsp. garlic powder; 1 tsp. paprika (I like smoked paprika); 1/2 tsp. salt

These easy vegan chickpea walnut taco meat crumbles are packed with healthy plant based protein, and also take just 5 minutes of prep time!

Plate of three vegan tacos with chickpea-walnut taco filling

These vegan chickpea walnut taco crumbles are an easy, healthy meat substitute.

They make a fantastic base for tacos, taco salad, burritos, nachos, Mexican-inspired salads, etc.

They are full of plant-based protein, and they also only take 5 minutes of preparation time.

Chickpeas, walnuts, and taco seasoning in food processor

Ingredients for Chickpea-Walnut Tacos

For this recipe you will need:

Chickpeas
Walnuts: I use raw, unsalted.
Taco seasoning: I suggest using homemade, but you can also use your favorite store-bought seasoning.
Nutritional yeast: Optional, for "cheesy" flavor.

They are much healthier than store-bought versions of vegan beef-style crumbles because they are made with simple, whole-food, plant-based ingredients and no oil.

Vegan taco crumbles mixed in a food processor

We enjoy pairing it with fresh salsa fresca, guacamole, avocado, or restaurant-style blender salsa.

Be sure to also read the notes below the recipe for other tips and variations before making.

Plate of chickpea walnut tacos with lettuce, tomato, and onion

For more inspiration, also browse all bean recipes or vegan taco recipes.

Chickpea-Walnut Taco Crumbles

Vegan taco crumbles made healthier with whole food chickpeas and walnuts! So easy to prepare and packed with plant-based protein.

4.92 from 12 votes

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 6 tacos

Ingredients

15 oz. can chickpeas
3/4 cup walnuts (I use raw, unsalted)
3 Tbsp. taco seasoning (recipe below)
1 Tbsp. water
Optional: 2-3 Tbsp. nutritional yeast for cheesy version

For the Taco Seasoning:

1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika (I like smoked paprika)
1/2 tsp. salt

Instructions

Preheat oven to 375°F (190°C).
Make the taco seasoning: add all seasoning ingredients together in a small bowl or jar and stir to combine. Set aside.
Rinse and drain chickpeas.
In a food processor, add chickpeas, walnuts, taco seasoning, and 1 Tbsp. water. (Plus nutritional yeast if using.)
Pulse a few times until small/medium crumbles are formed. Don't over-process to super-fine crumbles, unless that's what you desire. (See notes below on how to achieve various textures.)
Line a baking sheet with parchment paper. Spread out crumbles.
Bake for 10 minutes.
Stir, then return to oven and bake for 10-12 more minutes. (Or to desired crispiness.)

Notes

Recipe yields about 2 1/4 cup crumbles.

Texture notes: if you prefer your crumbles tiny & crispy, pulse them a bit more into a finer meal. Otherwise, to make them a bit "juicier" add an additional 1-2 Tbsp. water and pulse just a few times to form larger crumbles. The recipe above is a happy medium between the two. Play around to find the texture you love!

If using salted walnuts, you'll want to reduce/omit the salt in the taco seasoning.

These are fantastic paired with fresh pico de gallo and/or guacamole to add juiciness & creaminess!

For reheating leftovers, simply add a touch of water, stir, then microwave to heat through. They get a bit dried out after refrigerating, but adding a little water re-hydrates them beautifully!

Enjoy them in tacos, burritos/burrito bowls, nachos, quesadillas, Mexican salads, etc.

Nutrition Per Serving (Estimate)

Calories: 193kcalCarbohydrates: 20gProtein: 7gFat: 12gSaturated Fat: 1gPotassium: 284mgFiber: 7gSugar: 2gVitamin A: 1869IUVitamin C: 4mgCalcium: 77mgIron: 4mg

Did you make this recipe?Leave a star rating or comment below!

Plate of vegan tacos topped with romaine, tomato, and red onion

If you are enjoying these chickpea walnut taco meat crumbles, also check out:

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Comments

Lisa

July 06, 2021 at 12:51 pm

Made these and they're so easy and so good! Even my kids like them!

- Kaitlin
  
  July 06, 2021 at 1:17 pm
  
  Awesome. Thanks for sharing!
  
Staci

October 19, 2020 at 7:55 pm

I made this tonight as I’ve been transitioning to a plant based diet. This was so delicious!! Thank you so much for the recipe! Taste like beef tacos! But no harming animals and super easy to make in my vitamix!

- Kaitlin McGinn
  
  November 09, 2020 at 12:47 pm
  
  So wonderful to hear that, Staci! And love that you're transitioning to a plant-based diet. Thank you so much for giving this recipe a try and sharing your very kind feedback. Wishing you all the best in your new plant-based adventures!
  
Amanda

August 06, 2020 at 1:27 am

Could I make this using a different nut like raw cashews or pecans? I’m allergic to walnuts.

- Kaitlin McGinn
  
  August 08, 2020 at 1:54 pm
  
  Hi Amanda! I've only tested this with walnuts, but I'm guessing pecans would work well too since they're a similar texture. Would love to hear if you give it a go!
  
Karen

May 06, 2020 at 2:11 pm

My family loved these!! They will now be a regular on the menu in our house!!

- Kaitlin McGinn
  
  May 19, 2020 at 12:36 pm
  
  So awesome to hear that, Karen! Thanks for your kind feedback!
  
Sheila

October 24, 2019 at 12:39 pm

We made these last night. Delish. Do you have any suggestions for leftovers as far as warming them so that they don’t come out hard or dry? Also, instead of making a taco seasoning we just used an already prepared version.

- Kaitlin McGinn
  
  October 24, 2019 at 2:08 pm
  
  Hi Sheila! Thrilled to hear you gave these a try and enjoyed! The leftovers do tend to dry out a bit, I agree. For reheating, I simply add a touch of water to the mixture, then stir, and briefly heat in the microwave. (Just adding a little water re-hydrates and moisturizes them beautifully!)
  
  Thanks so much for the kind feedback and for leaving a recipe rating. Wishing you a lovely rest of the week! -Kaitlin